Baking
Clara
There’s something magical about baking. I can’t decide if it’s all the attention that you get from baking a batch of fresh chocolate chip cookies or the fact that you started with a bunch of flour, sugar and butter and made something amazing that you are probably going to eat too much of. I’ll admit, I can’t say no to dessert.
I’d like to say the I’m wonderful chef who doesn’t make mistakes, but that would be wrong. I’ve had my fair share of desserts gone awfully wrong.
The editor of the Paper Cut can personally attest to the
deliciousness of the coconut spice cookies which Clara
was making when this picture was taken (Right)
For instance, I was going to make snickerdoodles one day. We had all the ingredients, which doesn’t always happen, so I decided to make some. I made one mistake. I think I forgot to add sugar, but I added baking soda instead. So a few things happened with that. 1) While baking, the cookies got VERY puffy. 2) When I took the cookies out of the oven, they got VERY flat. 3) The cookies cooled and turned literally rock hard. And 4) they had a very strong taste of baking soda. Not even our dog would eat them. I don’t think I’ve made snickerdoodles since that day.
Despite my few kitchen mishaps, I think I’ve learned over the years that baking soda is not a good substitute for sugar and lemon bars should be baked, not broiled.
One of my family's favorite desserts is a recipe we found in the Lund’s and Byerly’s seasonal magazine that came out in spring 2008. This recipe is Coconut Rice Pudding with Mango. I’m proud to say that I have yet to make a mistake on this recipe! I’m including the recipe for this dessert. It’s very delicious and very easy to make.
I’d like to say the I’m wonderful chef who doesn’t make mistakes, but that would be wrong. I’ve had my fair share of desserts gone awfully wrong.
The editor of the Paper Cut can personally attest to the
deliciousness of the coconut spice cookies which Clara
was making when this picture was taken (Right)
For instance, I was going to make snickerdoodles one day. We had all the ingredients, which doesn’t always happen, so I decided to make some. I made one mistake. I think I forgot to add sugar, but I added baking soda instead. So a few things happened with that. 1) While baking, the cookies got VERY puffy. 2) When I took the cookies out of the oven, they got VERY flat. 3) The cookies cooled and turned literally rock hard. And 4) they had a very strong taste of baking soda. Not even our dog would eat them. I don’t think I’ve made snickerdoodles since that day.
Despite my few kitchen mishaps, I think I’ve learned over the years that baking soda is not a good substitute for sugar and lemon bars should be baked, not broiled.
One of my family's favorite desserts is a recipe we found in the Lund’s and Byerly’s seasonal magazine that came out in spring 2008. This recipe is Coconut Rice Pudding with Mango. I’m proud to say that I have yet to make a mistake on this recipe! I’m including the recipe for this dessert. It’s very delicious and very easy to make.
Coconut Rice Pudding with Mango
Ingredients:
1 c. rice 2 1/2 c. water 1/2 cup sugar 1 can coconut milk 2 c. milk(skim or whole) 1 or 2 mangoes zest from one lime |
Directions: Photo credit: Andrew-Hyde / Flickr.com
Boil water. Add rice. Cover, and set to simmer. Cook for 20 minutes. Add sugar, coconut milk, and regular milk. Set to medium heat, and stir often. When the milk has thickened, about 20 minutes, and is a pudding consistency, pour into heat-proof bowl. You can either refrigerate this and eat it chilled, or just let it cool for 45- 85 minutes. Chop up mango, and mix with lime zest. Serve the rice, and top it with the mangoes. Enjoy! |